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Place thinly sliced red onions in mixing bowl. Combine white vinegar, sugar, and salt in small saucepan. Bring to a simmer over medium-high heat. Carefully pour over onions. Cool to room temperature. Refrigerate until ready to serve.
Heat oil in frying pan until it reaches 350°F. Combine flour, cornstarch, and salt in small bowl. Dip shallots in cornstarch mixture and shake off excess coating. Fry in hot oil for 1 minute, until crispy. Drain on paper towels. Set aside.
Shred or chop smoked beef brisket. Season with garlic powder, onion powder, paprika, chili powder, salt, and pepper. Heat large skillet over medium heat for 5 minutes, until hot. Add brisket and cook for 3 minutes, until hot. Keep warm until ready to serve.
Cook macaroni in salted water, according to package instructions. Drain and set aside. Melt butter in Dutch oven over medium heat. Add flour and whisk until smooth and light brown in color. Slowly add milk, whisking to break up any lumps that form. Whisk until milk begins to simmer. Reduce heat to low. Add shredded cheddar and cream cheese. Whisk until smooth. Stir in macaroni. Season with salt and pepper, to taste. Keep warm until ready to serve.
Scoop mac ‘n cheese onto each plate. Add smoked brisket. Top with drizzle of barbecue sauce, pickled red onions, and fried shallots.